Ice cream plombir

Pour milk into a pan with a thick bottom and put it on the stove to heat it to a hot state (60-70 ° C), do not bring it to a boil.

We separate the egg yolks from the whites. We put the proteins in the refrigerator, then we will come up with something with them. Put the egg yolks in a container for whipping and add sugar.

Beat with a mixer until white, usually it takes about a minute or a little longer. The result should be a light, almost white mass. You can, of course, not beat so much, but then our ice cream will turn yellow.

Next, we need to mix yolks and hot milk. It is obvious that if we pour all the milk at once, the yolks will curdle... In order to avoid this, we will add hot milk to the yolks in several steps. First, we add a little hot milk to the yolks (the amount of hot milk should not be more than half of the yolks by volume) while continuously stirring. As soon as the yolks are heated, add a little hot milk again and mix. Now the yolks have warmed up enough to finally mix with the remaining milk. Just pour the yolks into a saucepan with milk. This process is called tempering the yolks. And it is needed in order to slow down the cooking function in the yolks, i.e. hardening. We do not need the yolks to cook very quickly, because in the future they will most likely curdle and we will lose products.

Next is the most difficult and responsible process. Let's brew the cream on the yolks. We do this to achieve two goals: 1.) yolks are pasteurized and become cooked instead of raw; 2.) the cream becomes thicker. But before we start, we need to prepare 2 bowls of different sizes (so that one bowl with the stock fits inside the other). We pour cold water into one, and then pour the hot cream from the pan into the other, we take this bowl to the freezer.

We put the pan with yolks and milk on the stove at low power. It is necessary to heat very delicately so that the yolks do not have time to curdle. Stirring continuously, we bring the cream to thicken, we need to reach 80-82 ° C, not higher, otherwise the yolks in the cream will curdle and we will get an omelet. This operation can be carried out in a water bath. It is better to interfere with either a whisk or a silicone spatula, drawing a figure eight on the bottom. If the first signs of curdling (lumps of cream) appear, immediately remove the pan from the stove, pour into a bowl, pour a couple of tablespoons of cream and mix intensively. Then strain through a sieve back into the pot. I saved the cream in this way several times.

If there is no thermometer, then we focus on the thickness of the sauce - at a certain moment it will begin to envelop the spoon and if you run your finger along it, a "track" like this will remain - as in the photo, if it does not converge back, then the cream is ready. In terms of consistency, the cooled cream should be slightly more fluid than thickening milk. Sometimes the whole process takes me an average of 10 minutes.

We pass the finished cream through a sieve into a bowl that we took out of the freezer, and put it in a large bowl of cold water. If there is ice in the freezer, throw a few pieces of ice into the water. We got a so-called ice bath. We do this in order to cool the cream as quickly as possible, so as not to stretch the process of making ice cream for half a day. By the way, for reference: the cream we made now is called English cream or Creme Anglaise as they say there.

While the cream cools down, let's work on the cream. Pour the cream into the mixing bowl and put it in the freezer for 10 minutes together with the whisks. If the cream has cooled while the cream is cooling, then we also take it to the freezer. And if you are tired or for some other reason want to continue making ice cream the next day, now is the best time. The cream can be removed in a closed container in the refrigerator and continued later.

Whip the cream to soft peaks. This means that the attachments on the mixer begin to leave a small mark on the surface of the cream. And if the nozzles on the mixer are raised from the cream to the top, then the cream forms peaks that gently fall to one side.

Add the cooled cream to the whipped cream and gently mix with a spatula until smooth.

Next, freeze the mass in the freezer according to the instructions attached to the device. After that, we transfer the mass into a plastic container (with a capacity of 1 liter or more), close it with a lid and send it to the freezer. After a few hours, the ice cream will be ready. It all depends on the capacity of the freezer. If there is no ice cream, then immediately transfer the milk mass into a container and send it to the freezer, removing and stirring the mass every 30-40 minutes for the first 3-4 hours, breaking the frozen edges and mixing them with the mixture, then wait another 2-3 hours and the ice cream is ready . The more often and more actively we stir the contents of the container, the less likely it is that there will be ice crystals in the finished ice cream. Without ice cream, of course, it is longer and more difficult.